Tuesday Recipes

Here are today's six yummy recipes. Enjoy!

CHOCOLATE CHOCOLATE MUFFINS

This comes from Danilo Alfaro, About.com's Culinary Arts expert. Danilo wrote, “If you love chocolate, you'll love these chocolate chocolate muffins. We make them with cocoa powder and semi-sweet chocolate chips, so they'll satisfy even the most serious chocoholics.

”The key to these chocolate muffins is, after we fold the chocolate chips into the batter and fill up the muffin pan, we sprinkle additional chocolate chips on top before baking.” Prep Time: 15 minutes; Cook Time: 20 minutes; Total Time: 35 minutes; Makes 12 to 18 muffins

To view this online, click here.

Ingredients

2 cups all-purpose flour

3/4 cup cocoa powder

3/4 cup granulated sugar

1 Tbsp baking powder

1/2 tsp salt

1 1/4 cups whole milk

2 large eggs, beaten

2 Tbsp butter, melted

1/3 cup vegetable oil

1 tsp pure vanilla extract

1 cup semi-sweet chocolate chips, plus 1/3 cup additional chocolate chips for sprinkling

Preparation

Preheat oven to 350° F.

Combine the flour, cocoa powder, baking powder, sugar and salt in a large bowl.

Combine the milk and the melted butter. Then add the oil, and finally whisk in the beaten eggs and stir in the vanilla extract.

Thoroughly grease and flour a muffin pan (or better yet, you can use paper muffin liners).

Add the liquid ingredients to the dry ones and mix no more than ten seconds. The batter should be visibly lumpy. That's OK! It's extremely important not to overmix the batter, or the resulting muffins can be hard or misshapen.

TIP: The dry and wet ingredients, respectively, can be mixed in advance, but as soon as the wet and dry ingredients have been combined with each other, the liquid will activate the baking powder and the batter needs to be baked right away.

With a rubber spatula, gently fold 1 cup of chocolate chips into the batter. Don't overwork the batter.

Carefully spoon the batter into the prepared muffin pan (you can use a small ladle or even an ice-cream scoop).

Finally, sprinkle the remaining chocolate chips onto the tops of the muffins, and transfer to the oven immediately.

Bake 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean.

Remove pan from the oven and let the muffins cool for five minutes in the pan. Then remove the muffins from the pan and let them cool another five minutes on a wire rack.

LEMON-BLUEBERRY POKE CAKE

This comes from the Pure Wow e-newsletter. It begins, “Not every cake has to be some elaborate artistic masterpiece. Sometimes you just want a cake that tastes good and looks pretty and doesn't take an entire afternoon to make. Like this recipe for poke cake. It starts with boxed cake mix and ends with you (and some friends, if you're into sharing) indulging in bite after bite of lemon cake infused with blueberry goodness.” Makes 10 to 12 servings; Time: 50 minutes

To view this online, click here.

Ingredients

1 box lemon cake mix, batter prepared (but not baked)

2 cups blueberries

1/3 cup sugar

1 teaspoon vanilla extract

1 tablespoon cornstarch

1 1/4 cups heavy cream

1/2 cup confectioners' sugar

2 tablespoons lemon zest

Directions

Preheat the oven to 350°F. Grease a 9-by-13-inch pan and line it with parchment paper. Lightly grease the parchment paper.

Pour the prepared lemon cake batter into the pan. Bake until a toothpick inserted into the center comes out clean, 20 to 25 minutes.

While the cake bakes, combine the blueberries, 1/4 cup water and sugar in a small pot. Bring to a simmer over medium heat until the mixture becomes juicy, about 5 to 6 minutes.

In a small bowl, mix the cornstarch with a small amount of the hot blueberry liquid. Whisk to combine, then pour the cornstarch mixture back into the pot. Continue to simmer until the blueberry mixture thickens slightly, 2 to 3 minutes more. Stir in the vanilla extract.

Let the cake cool for 7 minutes. Using the handle of a wooden spoon, poke holes into the cake, leaving at least 3/4 inch between each hole.

Pour the warm blueberry syrup over the cake. Use a spatula to spread it evenly and also encourage it into the holes. Cool the cake completely.

In the bowl of an electric mixer fitted with the whisk attachment, whip the heavy cream to soft peaks. Add the confectioners' sugar and lemon zest and then whip to medium peaks.

Spread the whipped cream evenly over the cooled cake. To serve, slice into squares. If not serving immediately, cover and refrigerate. The cake will keep for 2 days.

TEX-MEX STUFFED PEPPERS WITH GROUND BEEF AND BEANS

This comes from Diana Rattray, About.com's Southern Food expert. Diana writes, “These Tex-Mex stuffed peppers have loads of flavor, with refried beans, tomatillo salsa, and ground beef. The tasty filling for the peppers is similar to a burrito filling.

“The refried beans, ground beef, corn, and rice are seasoned with several Tex-Mex seasonings and the peppers are topped with Mexican cheese before they are finished baking. Spice them up with a bit of cayenne pepper or finely chopped jalapeno peppers, or use shredded pepper jack cheese for the topping.” Prep Time: 20 minutes; Cook Time: 60 minutes; Total Time: 80 minutes; Yield: 4 servings

To view this online, click here.

Ingredients

4 medium bell peppers (Use more than one color - red, green, yellow, and/or orange)

1/2 pound lean ground beef (see variations, below)

1/3 cup finely chopped onions

1 can (16 ounces) refried beans, regular or fat free

1 cup whole kernel corn, drained, thawed if frozen

3/4 cup Rosarita green tomatillo salsa

1/2 cup cooked rice

2 tablespoons chopped fresh parsley

1 teaspoon garlic powder

1/4 teaspoon chili powder

1/4 teaspoon ground cumin

salt and pepper, to taste

1/2 cup enchilada sauce or tomato salsa, optional

shredded Cheddar cheese or Mexican-style blend

Preparation

Heat the oven to 350° F. Line a 13-by-9-by-2-inch baking pan with foil.

Cut the bell peppers in half lengthwise, from the top of the stem to the bottom; remove and discard seeds and membranes.

Bring a large saucepan of water to a boil over high heat. Add the bell peppers to the water and boil for 3 minutes. Remove them from the water and place them on paper towels, cut sides down, to drain.

In medium skillet, brown the ground beef with the chopped onions. Add the refried beans, tomatillo salsa, rice, parsley, garlic powder, chili powder, and cumin; simmer until mixture is hot and bubbly. Taste and adjust seasonings with salt and pepper.

Arrange the peppers cut-side up in the prepared baking dish. Fill each pepper with the ground beef mixture.

Cover the pan tightly with foil and bake the stuffed peppers in the preheated oven for 35 to 40 minutes.

Uncover the baking pan and top each stuffed pepper with a few tablespoons of enchilada sauce, taco sauce, or tomato salsa, if desired, and then top with the shredded cheese. Continue baking until the cheese has melted.

Serve with additional tomatillo salsa or tomato salsa, if desired.

CRAIG CLAIBORNE'S SMOTHERED CHICKEN

This comes from Sam Sifton in The New York Times cooking e-newsletter. Sam wrote, “Craig Claiborne was a child of Mississippi who started as food editor of The Times in 1957 and did as much as anyone to help bring home cooking into the spotlight. The dish “belongs in the ‘comfort’ category,” he wrote in 1983, “a food that gives solace to the spirit when you dine on it.” You could give your smothered chicken some European flair with mushrooms and small onions in the gravy, as Claiborne did in his experiments with Pierre Franey, then his kitchen co-pilot. Or you could send yourself south to the Creole tastes of the Delta, with a blend of tomatoes, chopped celery, onion and green peppers added to the sauce. But sometimes the easiest way is the best. Try it.” Time: 1 hour 20 minutes; Makes 4 servings

To view this online, click here.

Ingredients

1 chicken, about 3 1/2 pounds, spatchcocked (split down the backbone, breast left intact and unsplit)

Kosher salt, to taste

Freshly ground pepper, to taste

2 tablespoons unsalted butter

2 tablespoons all-purpose flour

1 1/2 cups chicken broth, ideally homemade

Preparation

Craig Claiborne believed a cast-iron skillet to be essential for the authentic preparation of this dish. Sprinkle the chicken on both sides with salt and pepper. Select a skillet large enough to hold the chicken comfortably when it is opened up, as for broiling. Fold wings under to secure them.

Melt the butter in the pan and add the chicken, skin side down. Cover chicken with a plate that will fit comfortably inside the skillet. Place a heavy can, stone or brick on top of the plate to weigh it down. Cook over low heat, checking the chicken skin, until it is nicely browned, about 25 minutes.

Remove weight and plate. Turn chicken so skin side is up. Replace plate and weight and continue cooking for about 15 minutes more.

Remove chicken and pour off fat from the skillet, leaving about 2 tablespoons in the pan. Add the flour to the fat, stirring with a wire whisk over medium heat. Gradually add the chicken broth and, when thickened, return chicken to the skillet, skin side up. Add salt and pepper to taste. Cover with the plate and weight and continue cooking over low heat about 20 to 30 minutes longer or until the meat is exceptionally tender. Spoon the sauce over it.

Cut chicken into serving pieces, and serve with the sauce and fluffy rice on the side.

CHOCOLATE LOAF CAKE WITH CHOCOLATE GLAZE

This is from Diana Rattray, About.com's Southern Food expert. Diana wrote, “This chocolate loaf cake is the perfect size for a family dessert, and it is easy to prepare and bake. The cake and the simple glaze are both made with cocoa powder.

“Serve the cake with a scoop of ice cream for an incredibly delicious dessert.” Prep Time: 15 minutes; Cook Time: 60 minutes; Total Time: 75 minutes; Yield: 12 to 16 servings.

To view this online, click here.

Ingredients



1/2 cup (4 ounces) butter, softened

1 1/2 cups sugar

3/4 teaspoon salt

2 teaspoons vanilla extract

1 teaspoon baking soda

1/4 teaspoon baking powder

2/3 cup unsweetened cocoa powder

3 large eggs

1 1/4 cups all-purpose flour, 5 1/ 2 ounces

3/4 cup milk

Chocolate Glaze

6 tablespoons butter

1/4 cup unsweetened cocoa powder

1/4 cup milk

2 cups confectioners' sugar

1/2 teaspoon vanilla extract, optional

Preparation

Heat the oven to 350° F. Grease and flour a 9-by-5-by-3-inch loaf pan or spray with a baking spray (with flour in it).

Beat sugar and butter together until well blended. With the mixer on low speed, add the salt, vanilla extract, baking soda, baking powder, and cocoa. Mix until blended.

Add the eggs, one at a time, beating well after each addition.

Add about one-third of the flour and half of the milk and mix on low speed until blended.

Add another one-third of the flour and the remaining milk and mix until well blended. Add the remaining flour and mix until blended. Do not overbeat.

Pour the batter into the prepared loaf pan and spread evenly.

Bake for about 60 to 65 minutes, or until a toothpick inserted in the center comes out clean.

Remove to a rack to cool in the pan for about 10 minutes. Carefully remove the cake from the pan and cool completely on a rack.

Glaze the cake with the chocolate glaze (directions below) or frost as desired. Or serve slices with fruit and whipped cream or ice cream.

Chocolate Glaze

Sift the confectioners' sugar into a bowl and set aside.

In a saucepan over low heat, melt the butter. Whisk in the cocoa powder and milk and continue cooking and stirring until thickened.

Remove the chocolate mixture from the heat and whisk in the confectioners' sugar. Thin with more milk, if needed, or add more confectioners' sugar if a thicker icing is desired.

Spread or drizzle the warm glaze over the cooled cake.

Once the glaze is firm, cover the cake with foil or plastic wrap. Store leftovers at room temperature for up to 3 to 4 days or refrigerate for up to 1 week. The unfrosted cake may be wrapped and frozen or up to 6 months.

LEMON CHICKEN

This comes from Rachael Ray, star of The Food Network's 30 Minute Meals. Total Time: 25 min; Prep: 10 min; Cook: 15 min; Yield: 4 servings; Level: Easy

Read more at: http://www.foodnetwork.com/recipes/rachael-ray/lemon-chicken-recipe.print.html?oc=linkback

Ingredients

1 1/2 pounds chicken breast or chicken tenders, cut into chunks

1/4 cup all-purpose unbleached flour

Coarse salt

2 tablespoons wok or vegetable oil, 2 turns of the pan (preferred brand: House of Tsang)

1 tablespoon (a splash) white or rice wine vinegar

1/2 cup chicken broth or stock

8 ounces (1 cup) prepared lemon curd

1/4 cup hot water

1 lemon, zested

2 scallions, thinly sliced or 20 blades fresh chives, finely chopped

Directions

Coat the chunked chicken lightly in flour, seasoned with a little salt. Heat a large skillet or a wok-shaped nonstick pan over high heat. Stir fry chicken until golden, 3 or 4 minutes. Remove chicken from the pan and return pan to heat. Reduce heat to medium.

Add a splash of vinegar to the pan and let it evaporate. Add stock or broth to the pan and scrape up any drippings with a whisk. Thin curd by stirring in a little hot water. Add curd to broth and whisk to combine. Add chicken back to the pan and simmer for 1 to 2 minutes to thicken sauce and finish cooking chicken pieces through. Remove the pan from heat, add the scallions or chives and zest, and toss chicken pieces well to combine zest and scallions or chives evenly throughout the sauce. Serve with Special Rice, recipe follows.

Cook's Notes: Wok oil infused with ginger and garlic is usually available on the International Foods aisle in many markets.

Chicken broths and stocks are available in resealable paper containers, making storage of remaining product easy and on hand in the refrigerator; they are found in the soup aisle.

Lemon curd is a sweet lemon spread available in most markets. It is on the jam/jelly aisle.